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Tomatoes And Yucca Root Relish On Snapper

1 c Peeled yucca root; finely chopped
1 Onion; halved and thinly sliced
1 c Julienne-cut carrots
1 c Julienne-cut zucchini
2 lg Tomatoes; chopped
2 ts Chopped fresh thyme
1 Bay leaf
1/2 ts Salt
1/4 ts Cayenne pepper
1 1/2 lb Red snapper fillets; thawed if frozen
2 tb Butter or margarine; melted, optional


Preheat oven to 350 degrees F (175C). In steamer basket over simmering water, cook yucca root, onion and carrots 8 to 10 minutes or until nearly tender. Add zucchini; steam 2 minutes more. In a medium bowl, toss together steamed vegetables with tomatoes, thyme, bay leaf, salt and cayenne pepper. In a lightly oiled shallow baking dish. arrange fish fillets. Cover and bake 15 minutes. Spoon vegetable mixture over fillets; return to oven. Bake 10 to 15 minutes more or until fish flakes easily when tested with a fork. Drizzle with butter or margarine. Makes 4 to 6 servings.

Vegetable Topped Snapper: Of course, you can substitute any firm whitefish for the red snapper. Yucca Root is also called cassava. Must be peeled and cooked before eating.


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